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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Export Requirements for Costa Rica

CR-91 (Nov 6, 2020)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products

  1. Eligible Products
    1. Fresh/frozen bone-in and boneless beef including further processed products, and beef tongues, kidneys, livers, and hearts. Bovine tripe is eligible for export under the requirements that apply to beef and other beef by-products, including further processed products.
    2. Fresh/frozen pork and pork products.
    3. Fully cooked pork products.
    4. Fresh/frozen poultry and poultry meat products.(Except as noted in Section B. 2)
    5. Fully cooked poultry meat and poultry meat products that are heat treated in compliance with the time/temperature requirements in the OIE Guidelines (currently 10.4.26) to inactivate the AI virus. (See Ineligible section below).
  2. Ineligible Products
    1. Hog casings derived/produced from animals slaughtered on or after May 17, 2013.
    2. All fresh/frozen poultry meat and poultry meat products derived birds originating from, slaughtered or processed in, or stored within the listed states and counties, unless heat treated in accordance with OIE Guidelines (currently 10.4.26) to destroy the AI virus - (see Eligible Products A.5 above)*
      1. Arizona
        • Coconino County between April 1, 2019 and November 10, 2019 are ineligible for export.
      2. California
        • Los Angeles County between May 17, 2018 and January 9, 2019;
        • San Bernardino County between May 24, 2018 and September 15, 2020;
        • Riverside County between June 30, 2018 and September 15, 2020;
        • Ventura County between August 15, 2018 and September 20, 2018;
        • Stanislaus County, California between July 27, 2018 and before July 29, 2019 are ineligible for export.
      3. Missouri
        • Jasper County between February 5, 2018 and August 6, 2018 are ineligible for export.
      4. North Carolina
        • Anson County between February 18, 2020, and September 18, 2020;
        • Union County between February 18, 2020 and October 19, 2020 are ineligible for export.
      5. South Carolina 
        • Chesterfield County between March 17, 2020, and August 5, 2020, are ineligible for export.
      6. Texas 
        • Hopkins County between February 9, 2018 and August 6, 2018 are ineligible for export.
      7. Utah 
        • Utah County between January 17, 2019, and August 18, 2019, are ineligible for export.

Documentation Requirements

All FSIS export certificates accompanying the product must be signed by an FSIS veterinarian in blue ink.  The veterinary degree (DVM or equivalent) must be indicated after the signature.

  1. Certification Requirements
    1. For fresh/frozen bone-in and boneless beef and beef tongues, kidneys, livers, hearts and tripe, obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. The following statements must be provided on a FSIS Letterhead Certificate:
      1. The United States complies with the conditions stated in the OIE Terrestrial Animal Health Code as a country with negligible BSE risk.
      2. The beef meat and meat products were subject to testing for chemical residues in accordance with the USA National Residue Program sampling plans.
      3. The product (beef, livers, tongues, hearts and kidneys) was inspected and passed and found fit for human consumption.
      4. The beef and beef products were produced under mandatory HACCP regulations and undergo microbiological testing as required by FSIS regulations and were found to be in full compliance.
    2. Fresh/frozen pork and pork products - obtain FSIS Form 9060-5, with the following certification statements additionally provided on a FSIS Letterhead Certificate:
      1. The United States is free of classical swine fever and vaccination against the disease is prohibited.
      2. The pork and pork products were derived from animals that were subject to testing for chemical residues in accordance with the USA National Residue Program sampling plans.
      3. The pork and pork products were inspected and passed and found to be wholesome and fit for human consumption.
      4. The pork and pork products were produced under mandatory HACCP regulations and undergo microbiological testing as required by FSIS regulations and were found to be in full compliance.
    3. Fresh/frozen poultry - obtain FSIS Form 9060-5,with the following certification statements additionally provided on a FSIS Letterhead Certificate:
      1. The product was derived from birds originating from a zone free of exotic Newcastle disease and highly pathogenic notifiable avian influenza (HPNAI) for at least 21 days prior to slaughter, and from birds subjected to ante-mortem and post-mortem inspections for NAI with favorable results.
      2. The birds are the progeny of flocks participating in the National Poultry Improvement Plan which are routinely monitored and free from Salmonella pathogenic to poultry.
      3. The slaughter plant or establishment where the birds were processed was under official inspection and is authorized to export poultry meat.
      4. The product was inspected and passed and found fit for human consumption.
      5. The poultry meat was produced under mandatory HACCP regulations that require microbial testing and written procedures to prevent contamination of carcasses and parts by enteric pathogens and fecal contamination throughout the entire slaughter and dressing operation and was found to be in compliance.
      6. The poultry meat was produced in accordance with the U.S. National Residue Program.

       
    4. Fully cooked poultry meat products - obtain FSIS Form 9060-5, and include the following certification statement in the "Remarks" section:
      " The fully cooked processed poultry product was produced in accordance with USDA regulatory requirements."
    5. Fully cooked pork meat products - obtain FSIS Form 9060-5, and include the following certification statement in the "Remarks" section:
      " The fully cooked processed pork product was produced in accordance with USDA regulatory requirements."
    6. For Hog Casing derived/produced from animals slaughtered before May 17, 2013 – Obtain  the appropriate Casings Export Certificate (FSIS Form 9060-7 Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post Mortem and Fit For Human Food Statements or  FSIS Form 9060-18 Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post Mortem, and Sound and Clean Statements) and add the following statement in the Remarks section.
      "Hog casings are derived/produced from animals slaughtered before May 17, 2013."

Labeling Requirement

  1. Costa Rica’s labeling requirements are different from domestic requirements. Beef and pork product (bulk and retail) labeling must be in compliance with Ministry of Health and Ministry of Economy Industry and Commerce regulations. Exporters are advised to work closely with Costa Rican importers to assure labeling meets these requirements. The labels for beef and pork may be applied to the outer-most box for the purpose of point of entry inspection.*
  2. For Beef:
    1. For beef products, labels must be in Spanish. Bilingual labels are acceptable.
    2. In addition to U.S. labeling requirements, the following information must appear clearly on the outer-most box packaging label of raw intact, ground, marinated, or tenderized meat and viscera.
      1. Name of cut (ground meat is exempt from indicating the type of cut)
      2. Packing date
      3. Expiration date.  In the case of mixtures of different types of batches of ground meat, the expiration date shall be indicated taking into account the date of the oldest batch.
      4. The ingredients list must state the amount of water added in percentage
      5. The percentage of fat for ground beef
      6. Lot number or production code.  The codes must be legible, indelible and resistant to moisture.
      7. Country of origin

    NOTE: The above information is not required for raw sausages.
     
  3. For Pork:
    1. For pork products, labels must be in Spanish.  Bilingual labels are acceptable.
    2. In addition to U.S. labeling requirements, the following information must appear clearly on the outer-most box packaging label of raw intact, ground, marinated, or tenderized meat and viscera.
      1. Name of cut (ground meat is exempt from indicating the type of cut)
      2. Packing date
      3. Expiration date.  In the case of mixtures of different types of batches of ground meat, the expiration date shall be indicated taking into account the date of the oldest batch.
      4. The ingredients list must state the amount of water added in percentage
      5. The percentage of fat for ground pork
      6. Lot number or production code.  The codes must be legible, indelible and resistant to moisture.
      7. Country of origin

    NOTE: The above information is not required for raw sausages or bacon.
     
  4. For Poultry:
    1. For Fresh/Frozen poultry, labels must be in Spanish.  Bilingual labels are acceptable.
    2. All  packaging material must be new (i.e., unused) and must clearly indicate the following information
      1. Lot number, packing date
      2. Expiration date
      3. Temperature recommended for storage, conservation and distribution;
      4. Name and official number of the producing establishment.
    3. If the product is intended for the retail market in Costa Rica, then all labeling must be in compliance with the Ministry of Health and the Ministry of Economy, Industry and Commerce regulations.  US Exporters are advised to work closely with Costa Rican importers to assure all labeling meets these requirements.  For additional information on labeling regulations see FAS’ Costa Rica’s Food and Agricultural Import Regulations and Standards (FAIRS) Report:  https://www.fas.usda.gov/data/costa-rica-fairs-country-report-2

Other Requirements

      1. For Beef, Poultry and Pork:
        1. The official certificate must declare the following: date, exporter (name and address), consignee (name and address), establishment (name and number), lot number or production code, number of packages, weight, kind of product (ex: beef cuts, ribs, beef liver), the official export stamp, and must be signed by an official FSIS veterinarian. The ink color of the official FSIS veterinarian’s signature, the export stamp on the FSIS Form 9060-5 certificate, and the export stamp on the letterhead certificate must be different from the ink color used to print the certificate. This ink color requirement does not apply to the ink color of the export stamp that is applied to the shipping containers/boxes.The certificates must be numbered; each export document page issued by FSIS must be signed and stamped with the official export stamp.
      2. For Beef:
        1. Beef and beef products that are AMS graded and are labeled USDA Choice or USDA Prime, may include the USDA grade designation on the export certificate in the “Product as Labeled” section of FSIS Form 9060-5 with the relevant beef product.
        2. Frozen beef product must be packed and maintained at -18 degrees Centigrade during storage and inside shipping containers while in-transit to Costa Rica. Fresh beef products should be kept at 0 degrees Centigrade or below.
      3. For Pork:
        1. Frozen pork product must be packed and maintained at -18°C during storage and inside shipping containers while in-transit to Costa Rica. Fresh pork products should be kept at 0°C or below.

      Plants Eligible to Export

      All Federally inspected establishments are eligible to export to Costa Rica.

 

Last Modified Nov 06, 2020